May 13, 2006
Banana Bread - A new vegan version of an old family recipe
When Michelle Gunnett of Houston wrote me awhile back we talked about how this Banana Bread recipe had been in her family for years. She made it, her mom made it and her mom's mom made it!! She said that she loved it but wanted to veganize it. I tried a few things changing the recipe a little bit but sticking to the basics! There is one thing to remember when making banana bread... make sure your bananas are spotty!!! :-)
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1 cup turbinado sugar
1/2 cup earth balance "butter" spread
2 ripe bananas, mashed
1/2 cup Silk vanilla soymilk
1 teaspoon vanilla extract
3 teaspoons Ener-G Egg Replacer mixed with 4 Tablespoons warm water
1 cup whole wheat pastry flour
1 cup unbleached white flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
Preheat oven to 350 degrees. Grease a loaf pan with non-stick spray and set aside. \
In a large bowl cream together sugar and earth balance. Add bananas and mix again, just enough to incorporate them together. Add soymilk, vanilla extract and Ener-G egg replacer mixture and blend together.
In a separate bowl add flours, baking powder, baking soda, and salt.
Add dry ingredients to wet and continue to mix together remembering to scrape down the sides. When the ingredients are all incorporated fill the greased loaf pan and place in oven for 1 hour to 1 hour and 15 minutes. The banana bread will get dark on top but will stay moist inside!
Let cool for 30 minutes and cut and serve!
BEWARE: This recipe is so good you may not want to share!!
Thanks again Michelle!!!
Posted by podsumer at May 13, 2006 08:41 PM
TRAY! I MADE THE BANANA BREAD YESTERDAY AND THE ROASTED PEPPER DIP, it tasted AWESOME AND ROBUST...I REALLY ENJOYED IT!!!
Posted by: CHRISSY at May 30, 2006 09:18 AM